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1. Place 1¾ cups of the flour in a large bowl, make a well in the center and add the eggs, egg yolks, rum, 1 tablespoon confectioners' sugar and salt.
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2. Using your hands or a fork, mix until all the flour has been incorporated and you can gather the dough into a rough ball.
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3. Sprinkle the remaining ¼ cup of flour on a board or pastry cloth and knead for 10 minutes until the extra flour is worked in and the dough is smooth. Cover with a damp towel and let rest for 30 minutes.
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4. Heat 3 to 4 inches of oil or shortening to 350 in a deep-fat fryer or large heavy saucepan. On a floured board or pastry cloth, roll out one fourth of the dough at a time.
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5. When paper-thin, cut the dough with a pastry wheel or sharp knife into strips 6 or 7 inches long and ½ inch wide.
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6. Tie the strips into loose knots and deep-fry them, 4 or 5at a time, for 1 or 2 minutes, or until they are golden brown.
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7. With tongs or a slotted spoon, transfer the cenci to paper towels to drain. Repeat with the rest of the dough. Just before serving, sprinkle the cenci with confectioners' sugar.
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